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Persian Lentils with Orange Juice and Angelica
Persian Lentils with Orange Juice and Angelica is a traditional Iranian recipe for a classic dish of green lentils cooked with onion, orange juice and dried angelica powder until almost dry and which is served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Lentils with Orange Juice and Angelica.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesBean RecipesIran Recipes
Dried, ground, angelica is not a common ingredient these days. But, if you have angelica in your garden then it's easy to make. Cut young angelica stalks (best done in spring) with leaves then tie in bunches and hang upside down in a warm, dark place with plenty of air circulation. They are dry when the leaves are crumbly to the touch. Either store in large jars or render to a powder in a coffee grinder and store this in jars.
Ingredients:
100g green
lentils
1 medium onion, thinly sliced
400ml orange juice
2 tbsp dried
angelica, ground
1/2 tsp
ground cumin
salt and freshly-ground black pepper, to taste
handful of fresh
parsley, chopped, to serve
olive oil, for frying
Method:
Slice the onion thinly and fry gently in olive oil until soft and just beginning to turn a golden brown. Add 300ml of water, the orange juice and the lentils. Stir in the dried angelica powder and ground cumin then bring the mixture to a boil and simmer for 45 minutes, or until the lentils are cooked through (make certain that the liquid has boiled away and that the lentils are almost dry).
Take the mixture off the heat and mash lightly with a fork then season to taste with salt and black pepper. Turn into a warmed serving bowl, garnish with the chopped parsley and serve.
